TimMc wrote:I don't know if this topic has been covered on this particular BBS, but I was wondering what EV Olive Oil you folks prefer for:

1. Cooking

2. Dipping

Post your favorites and suggestions here.

I'm probably betraying my coarse and uneducated tastes here, but I find that either the abundant and reasonably affordable Colavita or the very similar Whole Foods 365 brand (imported from Italy in a bottle that appears identical to Colavita) works just fine for me.

I buy much of my EVOO from Rare Wine Company. They select mostly Tuscan oil, tasting through various day's harvests/pressings to select the specific day's oil that they like best, before it gets blended into the more generic oil produced by their estates. The RRC's Il Poggione (the Brunello producer) is my everyday top grade EVOO. I buy a smattering of their other oils, too.

I am a member of the David Rosengarten Olive Oil Club. David has a world expert oil taster travelling the globe to find special oils. they are bottled immediately after harvest and shipped quickly under temperature controlled conditions so that the consumer gets the Olio Nuevo in peak condition.

What works for Robin is bland compared to the oils I use. And I know, because I've tried Robin's oils. They have little olive character.

Bernard Roth wrote:I am a member of the David Rosengarten Olive Oil Club. David has a world expert oil taster travelling the globe to find special oils. they are bottled immediately after harvest and shipped quickly under temperature controlled conditions so that the consumer gets the Olio Nuevo in peak condition..

Bernie, I take it you're happy with DR's olive oil selections? I have found his come ons a tad too "spammish" and have thus far resisted his persistent entreaties to join his club. But if you find the oils compelling, maybe I will rethink my position.

I also bought the single vineyard xvoo's from Rare Wine, and use in all raw applications. I love them, and enjoy the differences among the three I purchased.
For cooking purposes, I use an xvoo that we sell to restaurants, Del Papa, which suits me just fine.

Have you tried Alberto's oil? - he sells his "olio e limone" brand oil out of the restaurant, and I have seen it at the Los Olivos Grocery as well.

Last edited by John Tomasso on Tue Jul 25, 2006 10:02 am, edited 1 time in total.

I'm pretty much with you Bernard, except I also get the New Zealand oil -- that way we are using oil that is never more than eight months old.

I considered joining the Rosengarten club, but have liked Rare Wine so much, and the Rosengarten minimum is just too much for the two of us. His oils would make good gifts, especially with the writeups he does. But two shipments a year from Rare Wine does us just fine.

I believe in supporting our local farmer's, and since we have a great olive oil industry right here in our area, I buy local olive oils. Here are my favorites: Sam Cabral and Family EVOO, unfiltered, made from Manzanillo olives.
Olio Olinda's Very Yellow, Very Mello, fruity and laid back.

My two other faves outside of our area, Rinaldo's Organic Garlic Gold Oil. This is awesome if you want a burst of fresh garlic in your olive oil. We use it on veggies, salads, meats.

Stutz Limonato, EVOO, lemon and olive oil.
I also use Colavita when the olive oil taste is not going to be important to the dish. I play around with others, as well. I am a EVOO and fine vinager junkie!

I buy much of my EVOO from Rare Wine Company. They select mostly Tuscan oil, tasting through various day's harvests/pressings to select the specific day's oil that they like best, before it gets blended into the more generic oil produced by their estates. The RRC's Il Poggione (the Brunello producer) is my everyday top grade EVOO. I buy a smattering of their other oils, too.

I am a member of the David Rosengarten Olive Oil Club. David has a world expert oil taster travelling the globe to find special oils. they are bottled immediately after harvest and shipped quickly under temperature controlled conditions so that the consumer gets the Olio Nuevo in peak condition.

What works for Robin is bland compared to the oils I use. And I know, because I've tried Robin's oils. They have little olive character.

This kind of post is why I largely avoid the wine side of this joint. I don't do snobs well.

As with wine, eat what *you* like. And, while I'm at it, I consider hardly anybody's tastes to be any more refined than anyone else's. Refinement is an overrated trait. All extra virgin olive oil (read, unrefined) with it's high omega-9 content, is good for us.

Character, schmaracter, everyone's palate is different.

And while I like David Rosengarten just fine (after all, he did write a glowing review of my latest book) I consider joining an "Extra Virgin Olive Oil Club" (can't bring myself to utter "EVOO" -largely because of Rachel Ray's incessant usage of the term - shiver) akin to enlisting in the wonderful new. only-in-America, Boot Camp Club for Brides (so fat American women can fit in their bridal gowns - for one day), the ultimate in post modern American decadence.

Hey, this gives me an idea...

The Olive Oyl Extra Virgin Boot Camp for gangly, skinny (definitely a minority group now - I could probably get a grant) virgins (double-minority - Bingo!)with grating voices and big feet. A month on a spinach and olive oil diet. I knew I'd find my niche.

ChefCarey wrote:This kind of post is why I largely avoid the wine side of this joint. I don't do snobs well.

Parenthetically,The Culinary Curmudgeon

As with most generalities..... Many of us post on both sides and there are some wonderful and knowledgeable people here. I've learned a lot on both sides, and, I hope, contributed to others' understanding and enjoyment of wine and food. So by avoiding the wine side you may be throwing the baby out with the bathwater.

ChefCarey wrote:This kind of post is why I largely avoid the wine side of this joint. I don't do snobs well.

Parenthetically,The Culinary Curmudgeon

As with most generalities..... Many of us post on both sides and there are some wonderful and knowledgeable people here. I've learned a lot on both sides, and, I hope, contributed to others' understanding and enjoyment of wine and food. So by avoiding the wine side you may be throwing the baby out with the bathwater.

I first had that particular dish as an appetizer at a French restaurant in the South of Market District in San Francisco. A dash of lemon juice and I was in heaven.

I'm almost always talkin' - do it for a living. But, I did make some fresh baby spinach leaves sauteed in olive oil with a little garlic just the other day (as a bed for a salmon dish I do) topped off with a little freshly grated Parmigiano Reggiano.

I first had that particular dish as an appetizer at a French restaurant in the South of Market District in San Francisco. A dash of lemon juice and I was in heaven.

I'm almost always talkin' - do it for a living. But, I did make some fresh baby spinach leaves sauteed in olive oil with a little garlic just the other day (as a bed for a salmon dish I do) topped off with a little freshly grated Parmigiano Reggiano.

Kinda like the others. For dipping and other condiment uses, I buy Tuscan EVOOs from Rare Wine. For cooking, I buy a Tuscan from Costco; I also use their extra light.

Whoever mentioned Trader Joe's, might be the Santini if Joe's still stocks that. Best for the price I've found anywhere.

Factoid: according to something I just received in the mail, a single olive tree only produces one liter of EVOO.

Chef Carey: we on FLDG have been using the term 'EVOO' since long before Rachel had a show. It's safe. Oh, and unfair pounce on Bernard. He was parroting Robin, and I enjoy the fact that he's proud to use the best quality ingredients he can buy.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov